Classic Cajun Crawfish Pie

Ingredients

• 29-inch pie crusts, homemade or store-bought (top and bottom)
• 1/4 cupvegetable oil
• 1/4 cupall-purpose flour
• 1yellow onion, diced
• 1green bell pepper, diced
• 2celery ribs, diced
• 3garlic cloves, minced
• 1 1/2 lbcrawfish tail meat, with fat if available
• 1 cupseafood or chicken stock
• 2 tbsptomato paste
• 1 tbspCajun seasoning
• 1/2 tspcayenne pepper
• 1/4 cupgreen onions, sliced
• 2 tbspfresh parsley, chopped
• 1egg, beaten, for egg wash

Nutrition / serving

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Method

1. 1

   Fit one pie crust into a 9-inch pie dish and refrigerate while you make the filling.

2. 2

   Make a roux: heat oil in a heavy skillet over medium heat, whisk in the flour, and cook, stirring constantly, 8–10 minutes until the roux is the color of peanut butter.

   ⏱Start 8:00
3. 3

   Add onion, bell pepper, and celery to the roux and cook, stirring, 5 minutes until softened. Add garlic and cook 1 minute more.

   ⏱Start 5:00⏱Start 1:00
4. 4

   Stir in the tomato paste, then gradually whisk in the stock until smooth. Add Cajun seasoning and cayenne, and simmer 8–10 minutes until thickened to a heavy gravy consistency.

   ⏱Start 8:00
5. 5

   Fold in the crawfish tails and cook just 2–3 minutes, until heated through — overcooking toughens the meat. Stir in green onions and parsley. Let the filling cool to room temperature.

   ⏱Start 2:00
6. 6

   Preheat oven to 375°F. Pour the cooled filling into the prepared crust. Top with the second crust, crimp the edges to seal, and cut several vents in the top.

7. 7

   Brush with egg wash and bake 35–40 minutes, until the crust is deep golden brown.

   ⏱Start 35:00
8. 8

   Let rest 10 minutes before slicing and serving.

   ⏱Start 10:00